“The cake layers are made with white chocolate and whipped cream and flavored with almond extract. The frosting is a white chocolate buttercream. For an exquisite change of pace, substitute raspberry wine cooler for the water in the frosting.”

Reviewer:

This cake is tasty, it's heavy and a bit crumbly. Mine baked for about 30 minutes before it was done. The recipe recommended an hour so is definitely cut down on that. Also beating air into the eggs and cream seemed an unnecessary step. The batter was much to thick for that to have any carry over into the end product. It seems like you could cream the eggs and sugar together, add the chocolate then alternate flour and cream additions in 3 stages and have the same results without all the extra hoopla.
Also, I'd separate the batter into 3 8" pans if you're planning on layering it because it was pretty thick in just 2 pans. It may be better as 2 9" pans but each cake was nearing two inches tall when baked in the 2 8"pans
All in all I'd this was very tasty cake (I didn't make the frosting). It seemed like a shortcake to me. I wanted fresh strawberries to pair with it.

Reviewer:

Not what I was expecting!! In a great way!! This cake is like a creamy yummy fluffy goodness. The color was perfect the flavor was even better!! I used this frosting and filled it with the caramel filling from great aunt lizzies chocolate cake from this site...It was a huge hit both times i made it!! Thanks for a great recipe!!!!!

Reviewer:

I just made this cake for my daughter's birthday and the whole family loved it. However-- it is more almond than white chocolate (which we actually loved, so that was good for us) and it does need some tweaking. At 35 minutes the cake was over cooked. The flavor was still amazing-- but dryer than I would have liked. Next time I will start checking at 25 minutes. Also, next time I will be adding a little oil for added moisture and doubling the chocolate so the chocolate to almond ratio is more even. Lastly, I will be reducing the sugar in the cake. With the frosting-- it is a little over sweet. By reducing the sweet in the cake, I think it will balance a bit better. All in all though, I will definitely use this recipe again.

Reviewer:

Just tried this recipe and sadly it was a flop! Every thing went together perfectly and it looked great in the oven. I tried the suggestion of one reviewer to reduce cooking time to 30 minutes; tested and retested and it appeared done to perfection. But in less than the 10 minutes alloted to cool in the pan it dropped to half its size! Still looks nice and is held together, but I had planned to decorate extravagantly and take to a party this afternoon. It won't be worth the effort. Does anyone have an idea what might have gone wrong? Thanks!
Actually, I've just check it again and tried a piece. Not a good taste at all! It is much too heavy and somewhat greasy. Is the granulated sugar causing this? How did anyone get any lift in this cake!?

Reviewer:

I made these to reveal to my son and his girlfriend the sex of their baby. I cored out the center and added pink frosting. ( A girl....Yeah) All the parents and step-parents were here and they were an absolute hit. The entire batch was gone before they all left!

Reviewer:

The taste of the cake was good however it did not taste like white chocolate also I was expecting a moist cake and it was dry and crumbly. The frosting was a bit sweet for my taste however it did have a good white chocolate flavor and great consistency. I won't be making this cake again.

Reviewer:

I thought this cake was very good but the cake was a little dry and I felt that the almond extract overpowered the white chocolate flavor. The next time I make it, I am using a little oil in the cake mixture, adding more white chocolate bark, and using vanilla extract instead.